Braised Breast of Lamb

Ingredients

• a breast of lamb
• two tablespoonfuls of butter
• one onion
• one slice of carrot
• one slice of turnip
• one quart of stock or boiling water

Method

1. 1

   Remove bones from the breast of lamb, season with salt and pepper, roll and tie.

2. 2

   Melt butter in a braising-pan, add onion, carrot, and turnip, and stir for five minutes.

3. 3

   Add lamb with a thick dredging of flour, cover, and cook slowly for half an hour.

4. 4

   Add stock or boiling water and cook in the oven for one hour, basting often.

5. 5

   Skim fat from gravy, boil rapidly, strain, and pour over the dish.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 61. The excerpt below is the record exactly as published.

Braised Breast of Lamb. With a sharp knife, remove the bones from a breast of lamb ; then season it well with salt and pepper, and roll up and tie firmly with twine. Put two table-spoonfuls of butter in the braising-pan, and when melted, add one onion, one slice of carrot and one of turnip, all cut fine. Stir for five minutes, and then put in the lamb, with a thick dredging of flour. Cover, and set back, where it will not cook rapidly, for half an hour ; then add one quart of stock or boiling water

Cook this with the app: pantry check, scaling, and the assistant.